The effect of candy moisture content on texture

Authors: Figiel, Adam; Tajner-Czopek, Agnieszka

Source: Foodservice Research International, Volume 17, Number 4, August 2006 , pp. 189-195(7)

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Abstract:

Nowadays, the texture of food products has become an important feature influencing consumers' acceptance of a food. It is a complex feature that depends on a number of chemical and physical properties of the product. The properties and distribution of water in food products affects their structure and texture. Even the small amounts of water that occur in candies may have a marked effect on their texture. The purpose of the study was to determine the effects of moisture on the textural properties of candies (hard candies with filling). The critical moisture content of about 2% was shown in the results obtained, using shear strength test and texture profile analysis. An increase in moisture content in candies within the range 1.3-2.0% was found to decrease all the parameters investigated, such as maximum cutting force, hardness, cohesiveness, elasticity, gumminess and chewiness. Further increase in moisture, over 2.0%, did not cause a significant change in candy texture. The knowledge of how moisture affects candy texture may be helpful in meeting the customer's expectations regarding the texture of consumed products.

Keywords: candy caramel; moisture content; texture

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4506.2006.00037.x

Affiliations: 1: Department of Food Storage and Technology, Agricultural University of Wroclaw, Norwida 25 Street, Wroclaw 50-375, Poland

Publication date: 2006-08-01